GREEK PUMPKIN AND LEEK PIE
This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving. You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it well and freeze it. Like all winter squash, pumpkin is an excellent source of vitamin A, in the form of beta carotene, and a very good source of vitamin C, potassium, dietary fiber and manganese.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 3h
Yield Serves eight to 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of the olive oil on top and cover tightly with foil. Place in the oven, and roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Turn the oven down to 375 degrees.
- Peel the cooled pumpkin, and place in a large bowl or in a food processor fitted with the steel blade. Purée coarsely or mash with a fork. Stir in the herbs, nutmeg and feta. Season to taste with salt and pepper.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick frying pan. Add the leeks. Cook, stirring, until tender and just beginning to color, five to 10 minutes. Add the garlic, and continue to cook until fragrant, 30 seconds to a minute. Remove from the heat, and add to the pumpkin. Beat the eggs, and stir into the pumpkin mixture.
- Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in seven sheets of phyllo dough. Place them not quite evenly atop one another, so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the pumpkin mixture, and fold the edges over. Brush the folded-over phyllo with olive oil, then layer five more sheets of dough over the top, brushing each with olive oil (or a combination of melted butter and olive oil). Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake in a 375-degree oven for 40 to 50 minutes until the top is golden brown. Serve warm or at room temperature. Recrisp the crust if necessary in a low oven for 10 to 20 minutes.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 484 milligrams, Sugar 5 grams, TransFat 0 grams
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Chyna Matthews
[email protected]Pass.
Sadakat Shah
[email protected]I'll have to try this!
Tarimmehmood Tarimmehmood
[email protected]Meh.
shaider
[email protected]Yum!
Uthando Mhlongo
[email protected]This pie was a bit bland. I think it needed more seasoning. Otherwise, it was a good recipe.
Imran Wakil
[email protected]This pie was delicious! I loved the crispy filo dough and the creamy pumpkin filling. It was the perfect dish for a cold fall day.
Priscilla Hendricks
[email protected]The pie crust was a bit too thick for my liking, but the filling was delicious. I would make this again, but I would use a thinner pie crust.
Jamuna Cdy
[email protected]This pie was a bit too sweet for my taste. I think I would have preferred it with less sugar. Otherwise, it was a good recipe.
Rokon Yt
[email protected]I'm not usually a fan of pumpkin pie, but this one was really good. The leeks added a nice savory flavor. I'll definitely be making this again.
Seth Rey
[email protected]This pie is so easy to make, and it's absolutely delicious. I love the combination of pumpkin and leeks. It's the perfect fall dish.
Nayeli McLean
[email protected]I made this pie for a dinner party last night, and it was a hit! Everyone loved it. The only thing I would change is to add a little more feta cheese. Otherwise, it was perfect!
Ahmar Butt
[email protected]This pie was amazing! The flavors of the pumpkin and leeks were perfectly balanced, and the crispy filo dough added a nice texture. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again!